Beef Stew

This stew is great on a cold day.  It’s the kind of comfort food we like to make when we’re stuck inside for the weekend.  You can freeze the leftovers as it reheats very well for a quick mid-week meal.  Don’t skip the parsley though, it’s a critical ingredient to the dish.  Since you opened a bottle of Cabernet you might as well enjoy the rest of it with the stew and a quality french baguette.  This recipe calls for braising in the oven but if necessary you can cook this on a stove top.

Beef Stew

3 lbs beef chuck roast (1-inch cubes and trimmed of most fat)
2 med yellow onions
3 garlic cloves
3 tbl flour
1 cup dry red wine (Cabernet works well for this)
2 cups chicken broth (low salt)
2 bay leaves
1 tsp dried thyme
4 med red potatoes
4 lrg carrots
1 cup frozen peas
1/4 cup minced fresh parsley
Veg Oil
Salt/Pepper to taste

  • Preheat oven to 300 degrees
  • Salt & pepper the cubed meat
  • Add a tablespoon of Veg Oil to dutch oven & place over med-high heat
  • Brown beef in 2-3 batches (critical step to produce the right flavor)
  • Reduce heat to med & remove beef
  • Add onions & cook until soft
  • Add garlic & cook for 30-60 seconds
  • Add flour & cook for 1-2 min
  • Add wine & cook until thick
  • Add chicken stock & bring to a simmer
  • Add beef & bring back to a simmer
  • Add bay leaves & thyme
  • Cover & bake for 1 hour
  • Add carrots & potatoes & cook for 1 additional hour
  • Remove from oven & add Peas.
  • Rest for 5 minutes & add parsley.
  • Enjoy & don’t forget the bread!

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